Breakfast Cookies, again

I decided to revise this breakfast cookie recipe to make it tastier, improve the texture, and give it a little more staying power. The previous version just didn't have enough calories to keep me going in the morning.

Breakfast Cookies

2 T. oil (I use light olive oil)
2 T. maple syrup
1 egg, beaten
pinch of xanthan gum
1/2 t. cinnamon
1/8 t. salt
1 c. GF oats
1/4 c. flaxseed meal
2 T. soy flour
1/4 c. chopped nuts (I used walnuts)

Mix all of the ingredients together in a bowl, and shape into densely packed cookies on a greased cookie sheet. Bake 15 minutes at 350. (Alternatively, press into an 8x8 pan and make them as bars.) They will not spread, so flatten them to your liking before baking.

Let them cool on the pan or they might fall apart. Once they cool they'll be set.

Drizzle with icing:

1/8 t. vanilla
1/4 c. powdered sugar
dash of salt
1/2 t. water

Makes about 6 chewy cookies/ bars. Very similar to Quaker's Oatmeal To Go (Which are NOT Gluten Free).

Happy portable breakfasting!

Gluten Free Houston

As I type this I'm having a delicious grilled cheese & chicken sandwich on goooood gluten free bread. That's because my mom and I went to Gluten Free Houston's bake sale this morning and had a few delicious free samples of muffins, bread, and cake.

It was hard to decide on what to buy because it was all SO GOOD, but I came home with a loaf of bread, some carrot cake muffins that are AMAZING, a frozen pizza, and a loaf of bread that's frozen and unbaked- just thaw it and pop it in the oven for fresh bread. LOVE it.

I've also tried the chocolate chip cookies (purchased at the St. Luke's hospital cafeteria, of all random places!) and they are really good.

If you get a chance, try this place. I will definitely be going back!

Sorghum Noodles

Found in some random asian food store and presented to me in a gluten free noodle extravaganza gift by my friend Jen.

These noodles are great. Wonderful texture, and one little bundle is perfect for a meal.

I think the company that makes them is Havista. I love these random little finds.

By the way, at 25, I still can't eat spaghetti without making a huge mess out of myself.

Sprinkles cupcakes

Yesterday I tried the Red Velvet Gluten Free cupcake from Sprinkles.

I didn't even know they existed-- our program director super awesomely picked them up specially for me so I could have dessert at our luncheon. It was such a surprise and I was stoked to try them.

And of course, they were delicious. By the time I got them home they were kind of mangled from being banged around all day and left in a hot car to sort-of-melt, so there's no real-life picture. But they were awesome with a cream cheese icing that I could eat with a spoon.

Note: Don't try to eat the red G. It doesn't taste very good.

In other news,

I graduate from college today with a Bachelor of Science in Clinical Laboratory Science!!!!

Finally. :o)

For any fellow science geeks, check out Not So Humble Pie's science cookie roundups. They're brilliant!

Crock Pot Chicken Stew

Apologies for the picture. My camera lens is jacked up and now everything's slightly blurry.

Today I made chicken stew. It's so easy, especially in a crock pot.

Chop and add to the crock pot:

1/2 onion
1/4 green bell pepper
1 carrot
1 potato (I used a leftover baked potato)
1 tsp potato starch
2 chicken breasts

Add a sprinkling of thyme, and add chicken broth to just cover the ingredients.

Mine was done on low in 2 hours.
Season with salt and pepper, and I like to serve it over rice.

New GF products

My awesome friends are always texting me new gluten free items they happen to see.

I may have been under a rock and this may be old news, but has anyone heard about the gluten free bisquick? My friend texted me a picture this morning and I was so surprised. How neat is that?? Another awesome point for Betty Crocker.

I also just heard that the Jason's Deli in our area can make sandwiches on gluten free bread upon request. On Udi's bread- the best I've ever tasted. Don't know what other measures are being taken to avoid cross contamination, but I love that place and I'm happy about the potential! Check out this article for some extra info.

Any other new things in the gluten free world that I'm just now finding out about??